Maida is a term used in India for super refined flour obtained from wheat, while atta is a more commonly used term for the flour obtained from wheat and is used throughout the country to make roti, a staple Indian bread. Some people believe maida is different from atta because of its distinct appearance and taste. This article will examine the differences between wheat flour or atta and maida.
Wheat Flour (Atta)
Wheat flour or atta is a yellowish powder made from grinding wheat grains. It is used to make dough for the preparation of Indian bread called roti. Wheat grains consist of three parts: the bran (outer covering), the germ (the part of the grain that germinates to become a new plant), and the endosperm (which contains a lot of protein). Wheat flour or atta is made by grinding whole grains.
Maida, also known as all-purpose flour, is produced when whole wheat flour is further refined to separate the husk and the bran, resulting in a very fine flour. This white flour is the endosperm part of the wheat grain and contains mostly carbohydrates, as it is stripped of vitamins, fiber, and protein. Maida is also chemically bleached to make it super white and very smooth. It is used to make various Indian breads such as naan and tandoori roti, as well as paranthas.
- Both maida and atta come from wheat grains, but atta is whole grain flour, while maida is white flour obtained by milling wheat grains.
- Maida is the endosperm of the wheat grain, while wheat flour or atta contains the husk, bran, germ, and endosperm of the wheat.
- Whole wheat flour is considered healthier than white flour or maida since it contains vitamins, minerals, proteins, and fibers, while maida is mainly composed of carbohydrates.